Press Release
Date of release: 19 November 2001
Release from: The New Zealand Retail Meat and Allied Trades Federation
Topic: The New Zealand Sausage Competition and National Sausage Week
This is National Sausage Week. The major daily newspapers in all four centres will carry advertising features on either
Tuesday or Wednesday and on Friday the judging of New Zealand’s best sausages for 2001 will begin.
Sausage makers from all over New Zealand will be sending samples of their best snarlers to Wellington on Thursday night.
By Friday morning, almost 300 sausages in six different categories will await the judges attention.
Competition organiser Barry Whitaker of the Retail Meat and Allied Trades Federation says, “The competition tries to
cover almost all possible styles. There are the well known pork, beef and saveloy categories; a category called
traditionally flavoured which contains entries like old English, lamb and mint and venison and there is the exotic
category for all those varieties which fill up delicatessen shelves: choritzo, boerwors, bratwurst and the like. A
pre-cooked category completes the range.”
“This year also contains some interesting recipes: savoury leek, duck, Italian spices and red wine and even a haggis. It
will all make for two very difficult days of judging,“ added Barry.
The competition winds up on Monday morning when a select panel of judges taste the six category winners and decide which
will be the top sausage for 2001. Details of all winners will be available to the press on Monday 26 November.
Ends